Eating, Drinking and Serving - Human Nutrition

a chemical substance obtained from plants that is biologically active but not nutritive

any organic compound that creates the basic structure of proteins

a type of acid that is found in nuts, fish, some fruits, etc.

any of a class of organic substances that don't dissolve in water that include many natural oils, waxes, and steroids

(biochemistry) any of various macromolecules composed of nucleotide chains that are vital constituents of all living cells

a solid and natural substance that is not produced in the body of living beings but its intake is necessary to remain healthy

a sugar (like sucrose or fructose) that does not hydrolyse to give other sugars; the simplest group of carbohydrates

a basic kind of sugar that is a component of carbohydrates and provides energy for many living organisms

a simple sugar found in honey and in many ripe fruits

a simple sugar found in lactose

any of a class of carbohydrates whose molecules contain chains of monosaccharide molecules

glyceride occurring naturally in animal and vegetable tissues; it consists of three individual fatty acids bound together in a single large molecule; an important energy source forming much of the fat stored by the body

a sweet syrupy trihydroxy alcohol obtained by saponification of fats and oils

any of a variety of carbohydrates that yield two monosaccharide molecules on complete hydrolysis

a complex carbohydrate found in many plants and used as a sweetening agent

a sugar comprising one glucose molecule linked to a galactose molecule; occurs only in milk

a white crystalline sugar formed during the digestion of starches

one form in which body fuel is stored; stored primarily in the liver and broken down into glucose when needed by the body

a type of fat molecule that contains no double bonds between carbon atoms and is typically solid at room temperature

a type of fat that contains one or more double bonds in its chemical structure and is considered healthier for the body

a polyunsaturated fatty acid whose carbon chain has its first double valence bond six carbons from the beginning

a type of unsaturated fat that is created when oil becomes solid after being chemically processed, a process such as the making of margarine

an unsaturated fatty acid whose carbon chain has more than one double or triple valence bond per molecule; found chiefly in fish and corn and soybean oil and safflower oil

(of a substance) incapable of being dissolved

(of a substance) able to break up and disperse within a fluid

a polysaccharide that is the chief constituent of all plant tissues and fibers

any of the carbohydrates that yield only a few monosaccharide molecules on complete hydrolysis

a solid, fatty substance that is typically melted to make candles, used for coating surfaces or as a component of certain cosmetic or medical products

organic compound formed by reaction between an acid and an alcohol with elimination of water

a substance that all living organisms produce that brings about a chemical reaction without being altered itself

a soft silver-white metal that is an important element in bones and teeth

a common nonmetallic element belonging to the halogens; best known as a heavy yellow irritating toxic gas; used to purify water and as a bleaching agent and disinfectant; occurs naturally only as a salt (as in sea water)

a light silver-white ductile bivalent metallic element; in pure form it burns with brilliant white flame; occurs naturally only in combination (as in magnesite and dolomite and carnallite and spinel and olivine)

a multivalent nonmetallic element of the nitrogen family that occurs commonly in inorganic phosphate rocks and as organic phosphates in all living cells; is highly reactive and occurs in several allotropic forms

a light soft silver-white metallic element of the alkali metal group; oxidizes rapidly in air and reacts violently with water; is abundant in nature in combined forms occurring in sea water and in carnallite and kainite and sylvite

a silvery soft waxy metallic element of the alkali metal group; occurs abundantly in natural compounds (especially in salt water); burns with a yellow flame and reacts violently in water; occurs in sea water and in the mineral halite (rock salt)

a hard ferromagnetic silver-white bivalent or trivalent metallic element; a trace element in plant and animal nutrition

a hard brittle multivalent metallic element; resistant to corrosion and tarnishing

a nonmetallic element belonging to the halogens; used especially in medicine and photography and in dyes; occurs naturally only in combination in small quantities (as in sea water or rocks)

a hard brittle grey polyvalent metallic element that resembles iron but is not magnetic; used in making steel; occurs in many minerals

a polyvalent metallic element that resembles chromium and tungsten in its properties; used to strengthen and harden steel

a toxic nonmetallic element related to sulfur and tellurium; occurs in several allotropic forms; a stable grey metallike allotrope conducts electricity better in the light than in the dark and is used in photocells; occurs in sulfide ores (as pyrite)

a bluish-white lustrous metallic element; brittle at ordinary temperatures but malleable when heated; used in a wide variety of alloys and in galvanizing iron; it occurs naturally as zinc sulphide in zinc blende

a fat-soluble vitamin that prevents rickets

a vitamin found in fresh fruits (especially citrus fruits) and vegetables; prevents scurvy

any of several fat-soluble vitamins essential for normal vision; prevents night blindness or inflammation or dryness of the eyes

a B vitamin that prevents beriberi; maintains appetite and growth

a B vitamin that prevents skin lesions and weight loss

a B vitamin that is used to treat pernicious anemia

a fat-soluble vitamin that is essential for normal reproduction; an important antioxidant that neutralizes free radicals in the body

a fat-soluble vitamin that helps in the clotting of blood

a simple water-soluble protein found in many animal tissues and liquids

a vitamin found in fresh fruits (especially citrus fruits) and vegetables; prevents scurvy

a substance present in coffee or tea that makes one's brain more active

a substance that helps mix and stabilize immiscible liquids, such as oil and water, to create a uniform and stable emulsion

a B vitamin that is essential for cell growth and reproduction

a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough

white crystalline compound used as a food additive to enhance flavor; often used in Chinese cooking

white crystalline compound used as a food additive to enhance flavor; often used in Chinese cooking

a B vitamin essential for the normal function of the nervous system and the gastrointestinal tract

(microbiology) an infectious protein particle similar to a virus but lacking nucleic acid; thought to be the agent responsible for scrapie and other degenerative diseases of the nervous system

any of various complex phenolic substances of plant origin; used in tanning and in medicine

a B vitamin that prevents beriberi; maintains appetite and growth